Hanna Tavner

Provides three recipes from Anthea Malialis’ Super Home Cook, offering simple methods for Cypriot-style pork and tomato pasta, lasagne-style jacket potatoes and teriyaki meatballs with jasmine rice. Each recipe includes ingredients, step‑by‑step instructions and serving suggestions, highlighting quick family meals designed for ease and strong flavour.

Three dishes from Nisha Katona’s cookbook The Curry Bible are highlighted, including reshmi kebab, poppy seed potatoes and Indian rice pudding, with step‑by‑step instructions and ingredients for each recipe.

Jhané Gibson, the newly crowned MasterChef winner, shares three of her dishes: Thai green curry fried chicken, a Sri Lankan-inspired prawn curry, and her grandmother’s vegan rum and ginger loaf. The recipes highlight flavours influenced by her family background and British-Jamaican heritage, with detailed steps and ingredients for home preparation.

A selection of World Cup–themed snack recipes includes stuffed pittas, ginger-glazed hot dogs, Sicilian-style pizza, spinach and artichoke dip, buffalo chicken and beer-battered fish tacos, each with ingredient lists and step-by-step preparation guidance.

A selection of under-appreciated Italian dishes from chef Theo Randall highlights recipes for almond granita, fried courgettes and baked pastries, taken from his cookbook The Italian Kitchen. Each recipe features ingredients, preparation steps and serving guidance, showcasing lesser-known regional flavours of Italy.

Chef Henry Harris shares three French-inspired recipes from his cookbook, The Racine Effect, highlighting simple, ingredient-led dishes including a duck confit croque, strawberries macerated in Beaujolais and lamb chops served over anchovy toast.

Guidance from The Beefy Boys outlines key techniques for effective barbecuing, including using quality charcoal, managing two heat zones, buying higher‑quality meat, preparing ingredients in advance, brining for flavour, and basting during cooking. They advise avoiding disposable barbecues, adapting American recipes cautiously, and understanding the safety risks of cooking pink burgers. Their book promotes year‑round outdoor cooking and emphasizes sustainable choices and proper preparation for better results.

A collection of barbecue recipes from The Beefy Boys highlights techniques for preparing butterflied chicken drumsticks, Marmite butter-basted bavette steak, and grilled prawn cocktail, with step-by-step instructions and seasoning guidance to elevate home grilling.

Scottish National Chef Gary Maclean highlights dishes that showcase the evolution and depth of Scottish cuisine, including chicken tikka masala, smoked haddock macaroni and cheese, and traditional macaroons. Each recipe reflects Scotland’s food heritage and culinary creativity, offering both nostalgic and modern elements that celebrate the country’s ingredients and cooking traditions.

A selection of Jamie Oliver’s barbecue recipes showcases techniques and dishes ranging from chicken shawarma and herby leg of lamb to prawn skewers, romesco cauliflower, and a surf‑and‑turf mixed grill. The article provides full ingredient lists, step‑by‑step cooking instructions, guidance on charcoal barbecue setups, and practical grilling tips. It highlights Oliver’s new cookbook, BBQ, and notes accompanying photography and related television programming.

Chef Omar Allibhoy highlights lesser-known Spanish dishes featured in his cookbook Spanish Made Easy, offering detailed recipes for piquillo peppers stuffed with mushrooms, chorizo eggs Benedict, and a tomato and jamón Ibérico toast. Each recipe provides ingredients, preparation steps and serving instructions aimed at encouraging home cooks to explore broader Spanish cuisine.

A collection of Easter-themed recipes designed for cooking with children features step-by-step instructions for making biscuits, cupcakes, muffins, pizzas, sheep cupcakes and waffle bunnies. The dishes focus on simple methods, child-friendly decoration and playful seasonal designs to keep young cooks entertained while preparing festive treats.

Michelin-starred chef Paul Ainsworth shares three spring recipes: grilled scallops with Café de Paris butter, gypsy eggs with chorizo and cannellini beans, and fried feta coated in spiced breadcrumbs. The dishes focus on simple methods, strong flavors and seasonal ingredients, reflecting Ainsworth’s emphasis on accessible, elevated home cooking.

Provides three plant-based recipes from the book BOSH! More Plants, including baked apricot dal, coconut basil noodle broth and a creamy leek and butter bean filo pie, with full ingredient lists and preparation steps.

Chef Gennaro Contaldo highlights lesser‑known Italian regional dishes through recipes from his book, offering step‑by‑step instructions for fettuccine alla papalina, Lenten meatballs, and stewed squid with potatoes.

Batch-cooking recipes from Suzanne Mulholland provide easy mid‑week meals, featuring vegetable‑rich pasta sauce, cheese and veggie frittata, and chicken noodle soup jars, along with guidance for preparing, freezing and reheating the dishes.

Provides three stew recipes from Xavier Bramble’s cookbook, including chipotle chicken, Cajun prawn and Tuscan-style bean stews, with step-by-step instructions and serving suggestions.

A selection of comfort food recipes by Nadiya Hussain highlights simple, satisfying dishes such as tuna chimichangas, oven crab risotto, pancake nibbles and butter apple cake. Each recipe focuses on ease, minimal effort and flavour, drawn from her cookbook Nadiya’s Quick Comforts, designed to help home cooks prepare hearty meals with less time in the kitchen.

Former Hawksmoor chef Richard H Turner shares three warming dishes designed for cold weather, including pork neck vindaloo, braised beef shin and chicken cooked with leeks, mustard, tarragon and cream, with each recipe providing detailed ingredients and step‑by‑step preparation guidance.

A selection of healthy, quick recipes from Jamie Oliver’s book Eat Yourself Healthy highlights dishes such as a 10‑minute prawn curry, chickpea arrabbiata and aubergine involtini, with simple steps and ingredients aimed at boosting energy and supporting long‑term wellbeing.

Three Indian-inspired comfort-food recipes by Mehak Kansal detail how to prepare prawn tikka tacos, an omelette bun, and hot hummus, including ingredients, cooking steps, and suggested toppings or accompaniments.

Chefs Rick Stein, Jamie Oliver and José Pizarro offer Christmas dishes that can be prepared ahead of time, including glazed ham, get-ahead gravy, festive stuffing and apple‑mincemeat strudel, helping reduce holiday stress and kitchen workload.

Provides three simple Christmas baking recipes from Annabel Karmel, including a chocolate Christmas cake, gnome-themed cupcakes and Rice Krispie reindeer treats, with instructions for preparation, decoration and involving children in festive kitchen activities.

Three recipes from Babur’s new cookbook are shared, including tandoori lamb chops, baby aubergine with peanut sauce and mango kulfi, with step‑by‑step instructions for each dish.

A wide range of free Christmas events is being offered across the UK, with communities and cultural institutions hosting markets, light trails, parades, performances and festive activities. Locations from Dorset to Glasgow feature celebrations including elf parades, outdoor films, illuminated art installations, carol services, Victorian-themed weekends, Christmas markets and guided tours. Many events highlight local artists, choirs and community groups, providing affordable seasonal experiences for families and visitors throughout December.

Michelin‑starred chef Adam Smith shares three refined winter dishes, including a chicken pie with tarragon and quail eggs, citrus‑cured mackerel with horseradish cream, and a sticky toffee pudding enriched with date purée and a glossy treacle sauce.

A set of three Spanish recipes by José Pizarro showcases clam rice, raw pumpkin salad with candied chestnuts, and a pumpkin, aubergine and pepper stew. The dishes emphasize simple techniques that yield deep flavors, with tips on balancing acidity to enhance ingredients. The recipes are extracted from Pizarro’s cookbook The Spanish Home Kitchen.

Korean chef Judy Joo shares quick 30‑minute recipes from her cookbook, including gochujang salmon, fresh cabbage kimchi salad and spicy pickled cucumbers, offering simple methods and tips for preparing flavourful Korean dishes at home.

Three Scandinavian dishes are presented with step‑by‑step instructions, including a potato and parsnip mash with bacon, classic Swedish meatballs with gravy, and a coconut‑topped dream cake. The recipes are adapted from Brontë Aurell’s cookbook The Scandinavian Year, highlighting seasonal Nordic comfort cooking.

A collection of six simple baking recipes offers step-by-step instructions for apple upside‑down cake, Victoria sponge, coffee and walnut cake, homemade Jaffa cakes, elderflower cupcakes, and a coconut traybake. Each recipe lists ingredients, preparation steps, and serving guidance, highlighting reliable, easy‑to‑follow methods suited for beginners and experienced bakers.

Provides detailed recipes for Lancashire butter pie, chicken and leek turnover, and a native lobster pie with thermidor sauce, outlining ingredients, preparation steps, and cooking techniques developed in collaboration with Libertine London and chef Lisa Goodwin-Allen.

A collection of seven barbecue-friendly recipes offers guidance for beef sandwiches, sauces, prawns, courgettes, grilled salads, lamb burgers and sweetcorn with guacamole, including preparation steps, seasoning suggestions and cooking tips from contributing chefs.